Impossible Pumpkin Pie Cupcakes
Impossible pumpkin pie cupcakes pack all the pumpkin pie flavor into individual servings. A delicious mashup between pumpkin pie and a cupcake, these are a perfect dessert for the holidays, a special dinner, or anytime just to fulfil that pumpkin spice craving.
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Grab the full, printable recipe on my blog:
Ingredients
1/2 cup all-purpose flour
1/8 cup cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
3/4 cup evaporated milk
3/4 cup sugar
2 large eggs
whipped cream and cinnamon for topping optional
Instructions
Preheat oven to 350
It is important to NOT use a hand held or stand mixer for this recipe.
In a medium mixing bowl, whisk dry ingredients (notthe cornstarch)
In another medium mixing bowl, whisk the wet ingredients (and the cornstarch)
Whisk the dry ingredients into the wet ingredients. Whisking only until the ingredients are incorporated, do not over whisk the filing.
You can line a cupcake pan with foil baking cup liners that have been sprayed with non stick spray, or use only Baker’s Joy spray. If you use plain paper cupcake liners, you must also spray with non stick spray. The liners will stick if not sprayed.
Pour filling into the prepared cupcake pan, filling each ⅔ full.
Bake for 25 minutes
Remove from the oven and let the cupcakes sit in the pan for 20 minutes.
Remove each cupcake from the pan (even if no liner was used) and place in the refrigerator for 1 hour. (This extra hour is needed to ensure the cupcakes properly set)
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Make your Pumpkin Pie from Scratch! | Full Recipe | Cupcake Jemma Channel
Pumpkin Pie is the perfect recipe for Halloween and Thanksgiving and this one is totally foolproof! Learn how to make perfect pastry, avoid a soggy bottom and even how to make your own pumpkin puree from home-roasted pumpkins (in case you can't find tinned pumpkin in your local store)!
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For an 8 Pie Dish
255g Plain Flour
1/2 tsp salt
170g Cold Chopped Butter
1tbsp Cider Vinegar (or white wine vinegar)
5 tbsp ice cold water
2 eggs
65g light brown sugar
45g caster sugar
1 tsp vanilla --- get yours here
¼ tsp salt
½ nutmeg
½ ginger
1 round cinnamon
115g double cream
330g pumpkin
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For a 10 Pie Dish
380g Plain Flour
3/4 tsp salt
255g Cold Chopped Butter
1.5tbsp Cider Vinegar (or white wine vinegar)
7.5 tbsp ice cold water
3 eggs
100g light brown sugar
65g caster sugar
1.5 tsp vanilla --- get yours here
1/2 tsp salt
3/4 nutmeg
3/4 ginger
1.5 round cinnamon
175g double cream
495g pumpkin
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PECAN PIE with NO CORN SYRUP, and MAKING PIE CRUST
Printable Pecan Pie recipe:
Printable pie crust recipe:
Playlist of 2022 Thanksgiving pie collab:
Thanksgiving pies website:
The Best Impossible Pumpkin Pie {Gluten Free Recipe}
This Incredibly Delicious Impossible Pumpkin Pie is an impossibly easy-to-make crustless pie that’s made with only 5 ingredients. It could be the easiest pumpkin pie you’ll ever make and it's Gluten Free.
All the ingredients get tossed in a bowl, then poured into a pie pan and baked. Top it with whipped cream and it’s the perfect fall dessert! It’s a family favourite that’s requested every year at Thanksgiving. I hope your family enjoys it as much as mine does!
Ingredients needed to make this Crustless Pumpkin Pie
To make this yummy pie you'll need:
Pumpkin Puree - Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Canned pumpkin pie filling contains wheat flour.
Sweetened Condensed Milk
Bisquick (gluten free) - If you're not on a gluten free diet you can use regular bisquick.
Eggs - Best at room temperature.
Cinnamon - Pumpkin pie spice or nutmeg and cloves can be added along with the cinnamon.
Get the recipe!!
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IMPOSSIBLE PUMPKIN PIE & INSTANT POT SPAGHETTI FALL DECORATE & COOK WITH ME
Hey family!! In today's video we are decorating for Fall! It's about time! ????
I also make instant pot spaghetti and an impossible pumpkin pie!
Rose's email addresses for anyone interested! ????????
rosemorales6062@outlook.com
rosemorales6062@gmail.com
Instant Pot Spaghetti:
Ingredients:
1 pound ground beef NOTE: I used two pounds because we like more meat in the spaghetti.
1 pound spaghetti noodles
salt and pepper to taste
1 jar paste sauce, TWO if you use two pounds of ground beef
water
Cook the ground beef on the saute setting until done, drain. Criss cross the noodles on top of the ground beef so they don't stick together, then pour over the pasta sauce. Add in one and a half jars of water. Cover, seal, and cook on high pressure for 8 minutes. When cook time is up do a quick release of the pressure. Stir very well.
Impossible Pumpkin Pie:
Ingredients
2 tsp cinnamon
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
1/3 cup flour, such as spelt, oat, almond, white, sorghum, or whole wheat
1/3 cup maple syrup or sugar (or sweetener of choice)
pinch uncut stevia OR 2 additional tbsp sugar of choice
1 15-oz can pumpkin puree
3/4 cup + 2 tbsp milk of choice
2 tbsp oil OR omit and increase milk to 1 cup
2 1/2 tsp pure vanilla extract
optional 1 tbsp ground flax or 2 tsp cornstarch
Instructions
*The pie will be a bit delicate (less firm) without the final optional ingredient, which is fine as long as you handle it with care or wish to serve it in a bowl.
Preheat the oven to 400 F. Grease a 9-inch round pan. In a large bowl, stir together all of the ingredients (For most even results, I like to add the ingredients in the order shown in the video). Smooth into the prepared pan. Bake on the center rack 35 minutes – it will be super-soft after baking, which is what you want. Allow to cool completely before transferring, uncovered or only loosely covered, to the fridge to “set” for at least 6 hours. Slice and serve. Store leftovers covered in the fridge for 3-4 days
How to Make Impossible Pumpkin Pie
You're not going to wanna wait 'till Thanksgiving to make our light and flavorful Impossible Pumpkin Pie. This easy pumpkin pie makes its own crust, so all you have to do is mix the ingredients together and bake!
See the full recipe here;
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